"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Old-fashioned cornbread dressing Recipe

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This recipe for Old-fashioned cornbread dressing, by , is from Garden Valley Relief Society Cookbook 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Katrina Sanders


corn bread
8 slices of white bread (can be stale)
1 stick of butter
1 small onion
2 ribs of celery
1 can cream of chicken
1 quart of broth
3 eggs
1 tablespoon of sage – rubbed salt and pepper

1. Boil chicken until it is falling bartender.
2. Meanwhile make 8 inch square or round pan of cornbread. Jiffy works great! (These two things can be done ahead of time and be frozen and prep for the holidays.)
3. Combine corn bread and 8 slices of white bread in a bowl in large skillet melt butter. Sauté chopped onion and chopped celery until tender.
4. Add can of cream of chicken soup and simmer until smooth. Add this mixture and broth to the breads.
5. Add 3 beaten eggs, 1 tablespoon of sage, salt and pepper and chicken.
6. Bake for 45 minutes to an hour until brown in a 9 x 13 pan.

Personal Notes:
Personal Notes:
This is my grandma's recipe




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